NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz dry whole wheat penne

1 tsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

0.5 cup cherry tomatoes

1 tbsp grated parmesan cheese

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the garlic is aromatic and tomatoes begin to soften.

• 5

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add both to the skillet with the chicken.

• 6

  Stir in the baby spinach, dried oregano, and lemon juice, tossing until the spinach is just wilted.

• 7

  Remove from heat and sprinkle with grated parmesan cheese before serving.